Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

. Put ghee in a pan and heat . yellow channa dal 1 tbsp. (Approx. Once they splutter add ginger. garam masala 1 tsp.4 whistles will cook the dal). Add remaining water and stir well. add the dal. add the cumin & coriander seeds. Add lemon juice. red chilli powder 1/4 tsp. Check and add salt if required.haldi (turmeric) powder 1/2 tsp. ghee or oil 1/2 tsp. Remove dal. Mix all the spice powders in 1/2 cup water to make thin paste. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. Pressure cook dal. Bring to a boil. coriander chopped 1/2" ginger grated 1/2 tsp. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. Garnish with chopped coriander. Serve hot with hot steamed rice. Add the paste of spice powders. Cool the cooker. Fry for a minute.

Transfer to serving dish. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Drain out with a spoon. add seeds. Add the turmeric to the dal. Reheat the ghee kept aside. Add ginger and garlic to the rest. (Approx. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. ghee 1/2 tsp. Pour over dal while spluttering. asafoetida. and curry leaves. and pressure cook till done. Drain water. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Add 3-3 1/2 cups water. add chopped coriander and fried onions.3 whistles) Cool cooker and remove the dal. Ghee from the saucepan and keep aside. Serve hot with steamed rice or parathas. Remove 2 tsps. Stir gently. . Fry for a minute. add dals and stir for 2-3 minutes. Transfer to a cooker container.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. each cumin & mustard seeds Method Wash dals together. Stir gently.

1/4 tsp * salt to taste fresh cream (optional) .1/2 tsp * Method Cook the dhals together in the pressure cooker.2 tablespoons .1 tsp oil . U may have to wait for five to six whistles.4 onion finely chopped . Allow it to cool.1 1/2 tsp * garam masala .1/4 tsp * sugar . salt and sugar. cumin powder .1/2 cup ripe tomatoes cut into cubes .1 inch chopped coriander . Now add the tomatoes and let them cook for a few minutes. Add the fresh cream before taking off the fire.1/2 cup gram dhal .1/4 tsp * coriander powder .tsp turmeric powder .1 tsp chilli powder .Tasty Dhal Ingredients whole green gram (moong) . Now add the cooked dhal and stir. In a pan take the oil and heat. To this add onion and ginger and fry.4 chopped ginger . till the onions turn golden brown. stirring occasionally for five to ten minutes. Add all the dry masalas . Boil on a low flame. Garnish with chopped coriander and serve hot with roti or puri or any rice dish.

a pinch .3 or 4 (acc to ur spice level) garlic .to taste lime juice . Add the cooked dal and salt. Garnish with curry leaves and coriander leaves.2 tsps Method Pressure cook the dal with turmeric.for garnish salt .2 pods (sliced or minced) coriander leaves . fry for 4-5 minutes.1 tsp ghee .Dal Tadka Ingredients moong dal or masoor dal . Add some lime juice and serve it with rotis/rice. After the seeds splutter add hing.2 tsps hing . (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee. For Tadka: cumin seeds .for garnish curry leaves .a pinch green chillies . cumin seeds and mustard seeds. Then add the green chillies and garlic and fry them for a minute.1.1 .1 tsp mustard seeds .5 cups turmeric .

add the mashed moong dal and little water if required. tomatoes.1/2 tsp salt . little salt. Garnish with fresh coriander leaves. add onions and fry for few minutes.1 cup onion (cut into small pieces) -1 cup garlic .to taste Method Cook moong dal with 2 cups of water.Daal Ingredients moong dal . .2-3 chilli powder .1tsp green chilies . & garlic In a pan heat oil. It is great with rotis. kassori methi leaves and chilli powder . Now add green chillies.2-3flakes kasoori methi (optional) . After few minutes.

rai (mustard seeds).to taste water Method Wash daal and soak it in water for 2 hrs. Take 1/4 portion of the paste. Pour 3 cups of water and cook it till it boils. hing and let them splatter a little bit.heat it. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . Blend the soaked daal with yogurt and chillies in a blender to form a thick paste. Add jeera. Heat some oil in a thick pan. Add cutlets. cover with lid and let it cook at low fire. Add the remaining 3/4 paste. (Amount of water can be increased/decreased if you want thinner/thicker consistency).1 medium. Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan.1 cup onion .3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Serve with hot rice . Add chopped onion and turmeric.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar .

a handful of dry chieves. Chholar daal goes well with puri. of white cummin powder 1/2 tbsp. Add rice and keep stirring. of coriander powder. Meanwhile dry roast clovecardamom-cinnamon powder. loochi. sugar. Method for ghee bhat Cook rice with 4 cups of water. a handful of dry curry leaves. parota (paratha) etc. It is a very popular dish in west bengal. The daal will be thick and a sweet aroma will come out if cooked properly. Grains should be intact.3 pieces each (smashed) cinnamon powder . In 1/2 cup of water.add red chillies. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. Add washed daal. of black mustard seeds. Method Heat oil in pressure cooker. Add onion and fry. Add mustard seeds.curry leaves and chieves. of turmeric powder salt. cardamom . 1/2 tbsp. oil cloves. & turmeric pow. 1/2 tbsp. curry leaves. Heat ghee. of curry leaves. coriander. Mix cumin. Add it. Add salt. Remove. Let them splutter. Let it be cool.1/2 tbsp. ghee. Add salt. Pressure cook until it is done. Add to the cooked daal. Test the salt-remove from the oven. Add potatopieces. salt. Let the gravy thicken on medium flame. of sugar. .Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp.powder (optional) 1/2 tbsp.

jeera 1 pinch of hing salt to taste 2 tbsp. let it cook on slow heat for another five minutes.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. chopped chilli & chopped cilantro. in last add red chilli & garam masala powders.turmeric powder 1/2 tsp. 1/2 tsp. butter 2 tbsp. 1 tbsp. let the dal boil once with masala. turmeric. salt & butter. Serve hot with chapati or rice. let it be little golden brown. If the dal is more thick. 1 small onion finely chopped. Then add hing. cilantro finely chopped. 1 medium tomato finely chopped. 1/2 tsp. garam masala powder 1 tsp. Open the cooker & mix the masala throughly. Now dal is also done. 5 cup water. let them cook for 1-2 minutes. so that it can taste really good. In the meantime take ghee in a pan. red chilli powder Method Wash the dal & in pressure cooker put the dal. water. heat it & put jeera. each ginger & garlic finely chopped. now mix tomatoes & ginger. After one pressure. boil little water and mix it while dal is boiling. pure ghee . 2 tbsp. let it cook again for another minute. When jeera starts splutter put garlic & onion. 2 green chillies finely chopped.

turmeric powder. onion. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste . When it cooked 3/4 then add spinach leaves. Now cook all the things till they are cooked completely. salt. tomato. Now add lime juice in it and mix it well.Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. Serve hot with chapati or rice. ginger garlic paste and hing.

garam masala. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Dish is ready to serve. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Now put moong dal dried of water in it and fry. black pepper.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . Can serve 5 persons. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Now put dhania powder. salt. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Also put some dhania powder in it. Now put amchur powder in it and fry for 5 minutes till dal is further dry.

the dish is ready. and coriander leaves. Add garam masala. give one more whistle. add green chilly.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. after that turn the gas off. Add crushed tomatoes. cook again for five minutes. add 1/2 spoon salt. and put it on sim for some time. Hurray. 1 spoon salt. Put it in pressure cooker along with 3 1/2 katori water. Put the entire masala in cooker. do not release pressure. pinch of turmeric powder. add garlic. pinch of chilly powder. After that add jeera. cook it till onions turn brown. 2 tomatoes 1 green chilly garam masala coriander leafs . make sure added water is boiled. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. add ghee. add water if required. For Masala Preparation: Take a kadhai. serve hot with rice or chapattis. turmeric powder. 3/4 whistles. put grinded onions. 1/2 spoon chilly powder and turmeric. after the 4rth whistle put on sim for sometime.

sprinkle on the dals and serve hot. add six cups water and pressure-cook for half an hour or until the dals are completely cooked.Punjabi Dal Ingredients urad dal. chopped coriander leaves and cook dal for ten minutes on low heat.4 cup kasuri methi 1 tbsp. stir-fry briefly till golden brown. remove stem and finely chop green chillies. red chili powder 1 tbsp. Wash and chop coriander leaves. oil 4 tbsp salt to taste . heat oil in a pan. Wash. stirring occasionally. Wash and finely chop tomatoes. garlic 8-10 cloves green chilies 2-3 nos. Add chopped tomatoes and cook on high heat for three to four minutes. Drain soaked dals. tomatoes 3 nos. Crush kasuri methi between the palms. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. chana dal and kidney beans in sufficient water for at least six hours. Meanwhile. Add red chilli powder. wash and soak urad dal. Method Clean. cumin powder 1/2 tbsp. Add salt. Peel and finely chop onion and garlic. add chopped garlic. Stir in the cooked dals and butter and mix well. cumin powder and stir-fry briefly. Add chopped onion. butter 3 tbsp. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. fresh coriander leaves 1. stirring continuously.

In a sauce-pan. Serve hot with plain rice or phulkas.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. tomatoes and green chilly. turmeric powder and the asafoetida and pressure cook the dal. heat 2 tsp oil and add to it the mustard seeds. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . add required water. Remove from fire and garnish with chopped fresh coriander leaves. Cover and let it cook well till the tomatoes are soft and almost mashed-up. Add the cooked dal and mix well. urad dal and the cumin seeds. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves.

Hot & Tasty Dal Ingredients toor daal . black pepper and pressure cook it. After it is done.1 cup potato . Serve with plain rice.1 tomato . Then add them to the daal along with the curry leaves. black pepper powder . Cut the potato and the tomato into pieces. add salt and the seasoning. cummin seeds) .1 curry leaves (optional) Method Wash and peel the potato. mustard seed.1 or 2 teaspoons salt seasoning (oil. take out from the cooker.

Add a little water if needed. When you see the masala & the ghee separating. Cook for about 5 minutes. salt. Mix well. Add zucchini & fry till it becomes soft. Garnish with cilantro & chat masala/lemon juice. In a frying pan add the ghee. add onion & fry till its light brown in color. add jeera & rai. Let it cool. Add tomatoes & continue frying. add the cooked daal. few drops of ghee.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . Serve hot with chappati or rice. ginger. when they start spluttering. curry leaves & garlic for about 20 minutes. green chillies.

and garam masala and salt as per your taste. asafoetida clarified butter/ ghee Method Heat the dal in a pan. jaggery 2 tbsp. On a separate pan.which is obtained by blending the coconut and 2 cups water. curry leaves. Add the jaggery and tamarind water. "milk" of half coconut . tamarind. 1 tbsp. Pour this mixture in the boiling dal and cover. heat the ghee.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. curry leaves and asafoetida till cumin sputters.cooked and mashed rough to form a paste. tastes great with rice. add the coconut milk and bring to a boil. and add cumin seeds. . soaked in water garam masala to taste cumin. Serve with a garnish of chopped coriander.

The dhal should not be very thick. flatten these balls with the help of your fingers to form small puris. Remove the rontas and deep fry in oil. heat oil. They should look white in colour. It can be a complete and nourishing meal for them. Remove from cooker and add slit green chillies. In a small kadhai. Make small balls as in case of puris. They should not be fried for long. Add enough water to make a smooth dough. Put the hot rontas in hot dhal and serve. Add mustard seeds.wash the tur dhal and pressure cook. You can dip your fingers in a little oil and then flatten the balls. On a clean cloth.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. When the seeds crackle. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . Mix well with water and boil again. asafoetida and salt to it.slit Method To make dhal. Add this seasoning to the cooked dhal. add bits of red chillies and curry leaves. To make rontas: Mix rice flour and maida/wheat flour and salt . If children are fussy about eating vegetables. you can add some vegetables while boiling dhal.

If the gravy is too thick. red chilli powder. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. crushed 1 piece of ginger. sugar. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste .add some more water Add salt.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well .Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds.

tomato. Add dal mixture and bring to boil. When seeds states poping add chopped onion. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. 1 tomato finely chopped. Simmer for 5 to 10 minutes. 1 green chilly chopped. 2 tbsp of cooking oil. cumin seeds fenugreek seeds. whole coriander seeds. Serve this dal fry with roti.rice or pulao. Heat 2 tbsp of oil in a kadai or a saucepan.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes. 2 tbsp of fresh chopped coriander.and grated ginger and cook it until soft.cumin. Add dry mango powder and tsp of chilli powder and fry for a minute. 1 tsp of dry mango powder 1/2 inch grated ginger. 1/2 tsp of turmeric 1 tsp chilli powder. . 1 tsp mixture of mustard seeds.fenugreek & whole coriander seeds. Take dal fry in a serving dish and garnish it with chopped fresh coriander.remove dal & beat with spoon or a hand beater. Cool down cooker. Add tsp mixture of mustard. salt as per taste.

keep on medium fire to boil till the dal is half cooked. Add chopped onion and garlic and fry till brown.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi. Add red chillies and curry leaves. Add to the cooked dal. Peel the mango cut into big pieces. Keep aside.add to the half cooked dal. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Heat the ghee in a frying pan and fry the mustard seeds till they splutter. Aam dal should be watery in consistency. Cook till dal is tender and the mango pieces are cooked to a pulp. Serve with rice.

Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. asafoetida and close the cooker. 2 garlic flakes.add the remaining garlic and kadipatta.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . Allow to stand for a few minutes. heat a little oil . add red chillies (2-3) and jeera. Cook on a slow flame for 2-3 minutes. Boil tamarind and half of the kadipatta leaves separately. till the tamarind becomes soft . Cook until the daal is soft (about 5-8 mins). Cook on a slow flame. spinach. asafoetida (hing): a pinch red chilli powder: 1. add it to the daal and immediately cover the daal with a tight lid. In a sauce pan. one whole tomato. Add salt and chilli powder. methi. When the oil is hot and sputtering. a little of the coriander. Mash this cooked mixture lightly. Serve hot with rice and ghee and papad. tur daal.extract the pulp and add the tamarind water to the daal mixture. one onion sliced into pieces.

ginger roughly.Kosambari Ingredients one cup chana dal green chilli. . mustard seeds. Method Soak chana dal for 3 to 4 hours. jeera (if you need more spicy add red chilli). lemon juice & coconut powder. corianedr for garnishing.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. After that add salt. Grind soaked chanadal with green chilli. Garnish with coriander leaves. Season that with oil.

Heat oil add cumin seeds. coriander leaves. Add ginger-garlic paste and fry for some more time. eggplant. garam masala. Add broccoli. green chilies. Stir occasionally. some salt if needed. garam masala salt to taste 1/4th tsp.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. onion and fry until onion becomes golden brown. Add 2 to 2 1/2 cups of water. Cook the vegetables. Then add cooked dal. Add tomatoes. Add some water. Add ghee for great taste. carrots. oil coriander leaves 1/2 tsp. celery and cook in the pressure cooker. 1/2 to 1 cup onions 1 tbsp. Add some salt. Cover the vessel. cumin seeds 1 tbsp. ginger-garlic paste green chilies. urad dal and masoor dal together. green pepper. ghee (optional) . moong dal. Stir until boiling.

Don't over cook the dals. cardamom. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. rajma. bay leaves salt till tender. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. Heat 2 tablespoons oil and add finely chopped garlic. Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. cloves. garam masala. Eat it with boiled rice or take it as an appetizer.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. black eyed pea. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. Saute the ras with it . Separate the lentils from the lentil soup with a sieve or rice constrainer.If the ras gets thick then add more water and boil. coriander powder. whole chana dal (black chana). cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . Cook the tomatoes till they lose their water and then add the dals to it and mix well. one portion of green chillies.

Make vaghar add curry leaves and turmeric. . onion and fry (golden brown). Pressure cook toor dal(1/2 cup). Then add paste boil well for ten minutes. Add toor dal boil for five minutes and add tamarind juice.Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional).

red chillies for a while until the dal turns little brown in color and add coconut at the end. turmeric powder and little oil. the ground mixture.Moong Dal Rasam Ingredients 5-6 tsp. cumin seeds. After the seeds pop add the curry leaves. Add a tomato to this to cook with. Mix them well. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . cumin seeds 2 red chillies (or according to taste) 1/4 tsp. In a little oil fry hing. mustard seeds Method Pressure cook moong dal with some water. It is always better to have little moong dal or else the rasam will become thick. To a vessel add little oil and mustard seeds. Grind these ingredients along with the cooked tomato. hing 6-7 tsp. moong dal 3-4 tsp. Serve this with rice. black pepper. black pepper 1/2 tsp. urad dal 1 tsp. urad dal. Now add the cooked moong dal. salt to taste and bring it to boil. oil 1/4 tsp.

curry leaves. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . cut into small pieces 1 green chilli. Remove and churn it using buttermilk churner. pour ghee. In a hard bottomed pan. Add the cooked daal. Add water if the consistency is too thick. 1/4 tsp turmeric 1" ginger piece. ginger. Remove from flame and add chopped coriander leaves and lemon juice. add cumin seeds. salt and turmeric. Cook till the daal starts to boil. garlic and chilli pieces.Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together.

Pour tamrind water and salt.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. When palak is done add dal and mix well. Saute for a minute. Add red chillies curry leaves and turmeric. Add some water while cooking. Allow to cook for 5 minutes. Add mustards and methi seeds. It goes very well with rice. Add palak and mix well. Pressure cook tuar dal. Add hing powder and mix well. . Add 1 cup of water and mix well and cook for 3 minutes. Now heat oil in a pan. Chop them.

Add turmeric powder and red chilli powder. put oil. Add saltto taste.1/2 tsp garlic paste .1 tsp tomato(diced or crushed) . Add tamarind (not paste) in it. Cook it for 4 to 5 mins. In a kadai.2 tblsp onion . Fry for a minute Add onion and fry till slightly brown. Smash it. Add water as per the thickness required.6-8 pieces (not paste) red chilli powder . Add curry leaves.1 ginger paste .1 tsp Method Wash tur daal and boil it. Add the smashed tur daal. Add ginger and garlic paste.1 cup oil .1 tsp jeera seeds .3 tblsp tamarind . Then add the tomatoes (paste or diced). Cook it till the oil separates. Fry for a minute. turmeric .1 tsp curry leaves salt to taste coriander leaves .Khatti Masala Daal Ingredients tur daal . mustard seeds and jeera seeds.1/2 tsp mustard seeds . Garnish with coriander leaves.

Cover and simmer for 5 minutes.1 chopped green chilli . Serve hot with chapatis or rice.Dal Spinach Ingredients spinach .4 tbsp onion . Heat oil in a pan and fry the onion. Squeeze out all the excess water and grind to a fine paste.1 chopped tomato .1 tbsp oil . chilli and tomatoes. Stir. High in nutrition.3 cups chopped moong dal . Put in the salt and sugar.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. . low in fat.1-2 chopped salt to taste sugar . remove and wash them with cold water. After 10-15 mins when both the ingredients are cooked. Add the spinach paste and mix well.

All-in-one Dal Ingredients toor dal .1/4 cup carrots . . Boil or microwave separately the peas and carrots for a few minutes till they are cooked. Add some water if the mixture is too thick. Add tomatoes and fry for about a minute or two. peas and carrots. Method Boil both the dals with turmeric in a pressure cooker. Add in the dals. In a non-stick pan or kadai.).1/2 (chopped)(can use the frozen peas and carrots available) spinach . ginger. garlic and green chillies and fry for sometime.about 1/2 sq.2 (chopped) ginger .1 cup (chopped) salt to taste turmeric .2 to 3 cloves (chopped) peas .1/2 cup onions . spinach. so the cooking time will be less.1 (chopped) green chillies . Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.1/2 cup moong dal .1/4 tsp. Add in the onions. cumin seeds and a dash of asafoetida.in (chopped) garlic . saute the mustard seeds.1 (chopped) tomatoes . (You can also boil the spinach along with the dals.

2 chopped hing. sambhar powder and tomatoes and mix well.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker.2 tbsps cumin seeds . hing.1 tsp turmeric powder . Lastly add the cooked dals and boil for few minutes. Saute till the ghee oozes out.11/2 tbsps ghee .1/4 cup tomatoes. Heat ghee in a pan.1 cup moong dal . Add salt and mix well.1 tbsp sambhar powder . . Add chilli powder.to taste salt. add cumin seeds and splutter.Yellow Dal Ingredients tur dal .to taste chilli powder .

Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Mash the cooked spinach (along with the water) to form a pulpy mixture. Add salt. For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Pressure cook the spinach with enough water for 6-7 mins (1 whistle). Add the besan-yoghurt paste to this spinach.Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. sugar and bring the spinach mixture to vigorous boils (2 to 3). Meanwhile mix the besan flour in yoghurt to make a smooth paste.

turmeric pd. 1 tsp. heat oil. Garnish with green coriander. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. tej patta & onions and fry till brown Now add tomato. For tadka. masoor dal 50gms urad dal 50 gms turmeric pd. green coriander and mix well with onion and add it to the dal. moong dal 50gms. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. salt Method red dried chilli 10-11 fry in 1 tsp. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil .Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms.

Variations: You can replace palak with methi or radish leaves. wait for 2 whistles) In a non stick pan. Add the mustard and jeera to the hot oil. When they splutter. Sprinkle the palak over the daal and let it cook for another 10 min. Add the daal to the pan.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. Serve hot with rice or rotis. add the capsicum and stir fry for 5 minutes.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . heat 2 teaspoons of oil. Add the garam masala and fry for 1 more minute. Add salt. jeera for seasoning 1 large piece of raw mango salt to taste. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. You could also use sprouted moong or any sprouts instead of the daal .

Finally. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). Pour the oil in it and set at medium-high. put the ginger paste.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. add the veggies and the daal. radish or turnip (mooli). and the haldi. The whole thing should be done in another 15 minutes. carrots. Keep on stirring till a wonderful aroma comes out. jeera. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little.The water should be very hot. A stock pot would be fine. butternut squash or acorn squash (pumpkin). Stir constantly and saute at medium to medium-low heat. After about 35 minutes. peel the skin. washed. Keep aside. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. Cover the pan and maintain the heat at medium-high. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. Then add the hot water. add some more hot water. If not. The vegetables would also be done by then. add the fresh lemon juice and then serve with hot basmati rice. check and see if the daal is boiled and close to being soft and mashy. fresh chopped vegetables (cauliflower. After a few minutes. Take a big. Adjust the salt amount if you add water. for color) . Then add the salt and the chopped cilantro. and green chillies in it. deep pan with a lid. After the oil is heated.

lal mirch powder and hing. Cook until mango become soft. . lal mirch and salt. In other pan heat ghee add mustard. cumin seeds. Add this seasoning to dal and decorate the dal with some coriander leaves. turmaric. Now add cooked dal to this and boil if require add little more water.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. In a pan boil some water and add mango pieces.

1/4 tsp ginger .1/2 cup (do not use cut gram) dhania powder . Add the paste when the onion turns brown. garlic into paste (use little water). ginger. Grind the remaining piece of onion with dhania powder. Stir for a while.small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. Chop the 3/4th of onion and chop into small pieces. Add the cooked daal and cook till they mix well. Garnish the daal with dhania or coriander leaves.1 small onion green gram . salt.Green Gram Dal Ingredients onion . This can be served with chapathi. . Fry cut onions in 2 tsp of oil (vegetable).1/2 tsp chilli powder .

Stir for 5 minutes and your dal is done. coriander and turmeric powder. vegetable oil : 2 tsp. green chillies : 3. turmeric powder : 1/2 tsp. chopped coriander powder : 1/2 tsp. however the chilka has to be removed by boiling the dal before making the dish. Method Soak urad dal for about 2 hours. Add ginger and chillies and the microwaved dal. Microwave the dal for about 9 minutes by covering the dish with a plate. you can also pressure cook the dal with very less water. . Stir for about 1 minute. Meanwhile. asafoetida : less than a pinch cumin seeds : 1 tsp. heat oil in a pan and splutter cumin seeds in it.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. Next add asafoetida. You can also use chilke wali urad for this dish. Note: If you do not have a microwave .

. Mix garam masala and pour it on daal. cumin 2 tsp. garam masala salt & chili powder according to taste Method Clean and wash daal. Add daal. Close cooker and cook on high for another 10 minutes. salt and chili powder. water. broken 4 cups water 1/2 tsp. In a small pan.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. turmeric. oil 1/2 tsp. turmeric 1/2 tsp. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. fry cumin with ghee.

After the dal is cooked. Take a pan add on some oil & then to it the mustard seeds. garlic. .Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. Then cook the dal till it becomes soft & can be smashed. red chilly 2 nos. Serve it with hot rice & papad. Let the dal become little hot but do not boil it. Method Take the moong dal & roast it dry without any oil till it is pink in colour. curry leaves mustard seeds. red chilly powder & turmeric powder together. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. Meanwhile grind the coconut. remove it from flame & add the grinded mixture to it with salt & keep it aside.

1 bunch coriander pinch asafoetida 1-2 tsp. lentils. heat a little oil. add dry red chillies and coriander seeds. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. one whole tomato. Allow to stand for a few minutes. In a saucepan. cook on a low flame. fenugreek. Add salt and chilli powder. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. a little of the coriander. coriander seeds 2-3 dry red chilli . one onion sliced. garlic. Add turmeric and half of the curry leaves.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. add the remaining garlic and curry leaves. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. When the oil is hot and sputtering add it to the dal. spinach. asafoetida and close the cooker.

. coriander leaves and put the stove in sim for 10 mins. Add tamarind juice. add mustard.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. boil this mixture for 5 mins. With 2 spoons of oil in tava. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. Fry onions till they turn brown. sambar powder. Soak the apples in lemon juice for 30 mins. Add green chillies. cummins. Add salt.

Then add the green chillies. add haldi. Chop the asparagus sticks into 2 inch tall pieces. Add water to make it as thick or thin as you like. .Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. Add a pinch of garam masala if you like. when they splutter. Boil the daal and then add chopped coriander leaves. add mustard seeds. When asparagus is tender (it should not become too mushy). hing and the curry leaves. Ideally. Add the asparagus sticks and fry for a while. Heat oil/ghee in pot. Then cover with lid and cook on slow fire for a while. Serve hot with rice or chapatis. the cooked toor dal and salt to taste. the consistency should be medium. add jeera. Fry for a bit.

This goes very well with chapati . cumin seeds and garlic paste to oil.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. Method Soak dhal for 1 hour. salt and mix well. splutter. 1 clove of garlic 2 tbsp oil salt to taste. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. add dhal. Add mustard. When cabbage turns soft. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. Cabbage with dhal is ready to serve. Add finely chopped cabbage and mix it well. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. (Do not pressure cook the dhal).

1 cup palak . Add 1/2 tsp of pure ghee. Close the pressure cooker and cook till dal is done. turmeric and salt.1 tsp coriander . Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.1/2 tsp salt . Serve hot with plain rice. Add masoor dal and palak.1.to taste oil . Add ginger/garlic paste.a pinch dhania powder .1 tsp ginger/garlic paste . chop and keep aside.5 cups finely chopped onion one piece .chopped finely red chilli .few leaves ghee . Heat oil in a pressure cooker. dhania powder. Stir till ginger /garlic smell goes away and oil leaves the side of the pan. .mirchi". red chilly powder.as per taste turmeric .Masoor Dal With Palak Ingredients masoor dal .1 tbsp Method Wash palak (spinach) thoroughly. papad and fried "dahi .

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